Effect of denaturation degree of whey protein on application quality properties of whipped cream without stabilizers

MA Yingying, CHEN Ling, XU Feifei, LIU Fei, CHEN Maoshen, ZHONG Fang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 189-197.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 189-197. DOI: 10.13995/j.cnki.11-1802/ts.045458

Effect of denaturation degree of whey protein on application quality properties of whipped cream without stabilizers

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 189-197 https://doi.org/10.13995/j.cnki.11-1802/ts.045458

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